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traditional
This kind of clean cut keeps more of the meat juices—and thus more of the flavor—inside the meat
Superior pan geometry
heavy cast iron designed to give you beautiful grill marks with ease
Atlanta Grill Company: Brine Thyme Fogo traditionalBrines up to a 25lb. Turkey! Turkey: 1 cup of brine in 2 gallons of water. Refrigerate 2 24 hours. Pat dry before cooking. Pork: 1 2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2 24 hours. Pat dry before cooking. Chicken: 1 2 cup of brine in plastic gallon bag. Fill half of bag with water. Refrigerate 2 24 hours. Pat dry before cooking.
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